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Whiskey Caramel Tart Recipe

Whiskey Caramel Tart Recipe

Learn how to make the best homemade Whiskey Caramel Tart with this easy baking recipe. A buttery shortcrust pastry filled with smooth whiskey-spiked caramel and topped with rich dark chocolate ganache - the perfect make-ahead dessert for whiskey lovers and special occasions.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 tart (10 slices)
An overhead shot of a perfectly sliced whiskey caramel tart revealing three distinct layers - the golden-brown shortcrust base, amber whiskey caramel center, and glossy chocolate ganache top. The cross-section captures the caramel's slow pour while the surface gleams under soft natural light. Served on a distressed wooden board alongside a crystal whiskey tumbler with a splash of amber liquid, the scene includes scattered sea salt flakes and cocoa nibs for texture contrast. A vintage silver dessert fork rests beside the slice, its tines marked with traces of the decadent layers.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the whiskey caramel:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">80g unsalted butter, room temperature</li><li class="ingredients-single-item">120ml double cream</li><li class="ingredients-single-item">60ml good-quality whiskey (bourbon or Irish)</li><li class="ingredients-single-item">½ tsp sea salt flakes</li><li class="ingredients-single-item">For the chocolate ganache:</li><li class="ingredients-single-item">150g dark chocolate (70% cocoa solids), chopped</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">15g unsalted butter</li><li class="ingredients-single-item">Sea salt flakes, for sprinkling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Digital kitchen thermometer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, combine the flour, icing sugar and salt in a food processor or large bowl. Add the cold cubed butter and pulse (or use fingertips) until the mixture resembles fine breadcrumbs. This cold butter method ensures a flaky, crisp pastry as the butter melts during baking creating steam pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and gradually add just enough ice-cold water to bring the dough together without making it sticky. Cold ingredients prevent gluten development, keeping your pastry tender. Shape into a disc, wrap in cling film and chill for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan/Gas 4). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness. Line your tart tin, pressing gently into edges without stretching the dough. Trim excess and prick base with a fork. Return to refrigerator for 15 minutes to prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the chilled tart case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper. Continue baking for 8-10 minutes until the base is golden and completely dry to the touch. Cool completely in the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the caramel, place the sugar in a heavy-bottomed saucepan over medium heat. Watch carefully without stirring (stirring can cause crystallization) until it melts and turns amber (around 170°C on a thermometer). Swirl the pan gently to ensure even melting. The caramelization process is creating complex flavors through the Maillard reaction.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once caramelized, carefully add the butter (it will bubble vigorously) and whisk until completely melted. Remove from heat and slowly pour in the cream, whisking continuously to avoid lumps. Return to low heat if needed to smooth out any hardened caramel.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the whiskey and salt, stirring to incorporate. Simmer for 1-2 minutes to cook off some alcohol while retaining the whiskey flavor. Pour the warm caramel into the cooled tart case and refrigerate for at least 2 hours until set but still slightly soft.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer at the edges (don't boil). Pour the hot cream over the chocolate, let stand for 1 minute, then stir gently until smooth and silky. The fat emulsifies with the liquid, creating that signature glossy finish.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add the butter to the warm ganache and stir until completely incorporated for extra shine and richness. Pour over the chilled caramel layer and gently tilt the tart to create an even top layer. Refrigerate for at least 1 hour until set.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Before serving, let the tart stand at room temperature for 15-20 minutes to allow the flavors to develop fully (chocolate and caramel taste better slightly warmed). Sprinkle with sea salt flakes to enhance the contrasting flavors. Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Your Whiskey Caramel Tart will keep refrigerated for up to 3 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Whiskey Caramel Tart?

The tart requires plain flour, butter, sugar, eggs, and salt for the shortcrust pastry; granulated sugar, butter, double cream, whiskey, and sea salt for the caramel filling; and dark chocolate, double cream, and butter for the ganache topping.

How to cook Whiskey Caramel Tart at home?

Learn how to cook Whiskey Caramel Tart by first making a buttery shortcrust pastry and blind baking it until golden. Then create a whiskey-infused caramel by caramelising sugar before adding butter, cream and whiskey. Pour into the cooled pastry case, chill, then top with dark chocolate ganache for a sophisticated three-layered dessert.

What's the best type of whiskey to use in caramel desserts?

Bourbon or Irish whiskey works best for caramel desserts as they offer sweet, vanilla and caramel notes that complement the dessert. Look for mid-range options (not too peaty or smoky) with flavour notes of vanilla, toffee, or butterscotch for the perfect balance.

How can I prevent my caramel from crystallising or seizing?

Avoid crystallisation by not stirring the sugar while it melts (swirl the pan instead), ensuring your pan is completely clean, and brushing down sugar crystals from the sides with a wet pastry brush. Adding a splash of lemon juice or corn syrup can also disrupt crystal formation.

Can I make this tart in advance for a dinner party?

Absolutely! This tart is perfect for making ahead as it needs time to set properly. Make it up to 3 days in advance and store in the refrigerator. For best flavour and texture, remove from the fridge 15-20 minutes before serving to allow the caramel to soften slightly.

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Add the cold cubed butter and pulse (or use fingertips) until the mixture resembles fine breadcrumbs. This cold butter method ensures a flaky, crisp pastry as the butter melts during baking creating steam pockets." }, { "@type": "HowToStep", "name": "Form Dough", "text": "Add the egg yolk and gradually add just enough ice-cold water to bring the dough together without making it sticky. Cold ingredients prevent gluten development, keeping your pastry tender. Shape into a disc, wrap in cling film and chill for at least 30 minutes." }, { "@type": "HowToStep", "name": "Prepare Tart Shell", "text": "Preheat your oven to 180°C (160°C fan/Gas 4). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness. Line your tart tin, pressing gently into edges without stretching the dough. Trim excess and prick base with a fork. 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The fat emulsifies with the liquid, creating that signature glossy finish." }, { "@type": "HowToStep", "name": "Finish Ganache", "text": "Add the butter to the warm ganache and stir until completely incorporated for extra shine and richness. Pour over the chilled caramel layer and gently tilt the tart to create an even top layer. Refrigerate for at least 1 hour until set." }, { "@type": "HowToStep", "name": "Serve", "text": "Before serving, let the tart stand at room temperature for 15-20 minutes to allow the flavors to develop fully (chocolate and caramel taste better slightly warmed). Sprinkle with sea salt flakes to enhance the contrasting flavors. Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Your Whiskey Caramel Tart will keep refrigerated for up to 3 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "181" }, "review": [ { "@type": "Review", "author": "Eleanor Thompson", "datePublished": "2024-04-18", "reviewBody": "The sophisticated flavors in this tart are absolutely worth every step of the process. The whiskey adds such a wonderful depth to the caramel without being overpowering. This will be my go-to impressive dessert from now on!", "name": "Sophisticated Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Santiago Rodriguez", "datePublished": "2024-04-12", "reviewBody": "I was always afraid of making caramel from scratch because of crystallization issues, but this recipe's instructions were so clear! My caramel turned out perfectly smooth and the whiskey flavor was just right. The ganache sets beautifully every time too!", "name": "Foolproof Caramel", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-22", "reviewBody": "I made this for our anniversary dinner and my husband absolutely swooned! The balance between the whiskey, caramel, and chocolate is perfect. The shortcrust recipe has now become my go-to base for all my tarts. Thank you for this incredible recipe!", "name": "Anniversary Hit", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Wong", "datePublished": "2024-04-05", "reviewBody": "This tart has been the star of three dinner parties now! Everyone asks for the recipe. I appreciate how well the instructions explain each step - it helped me achieve that perfect glossy ganache finish. The salt flakes on top are a must for that sweet-salty contrast.", "name": "Dinner Party Sensation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Fredrik Johansson", "datePublished": "2024-04-15", "reviewBody": "As a whiskey enthusiast, I was thrilled to find this recipe! It's impressive without being too difficult to make. The detailed instructions about temperature and technique really help achieve professional results. Perfect balance of whiskey flavor without being overwhelming.", "name": "Whiskey Lover's Dream", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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